RobertM

No objections from me...

I will work with Brian at Tomric to figure out the schedule between what he's going to do and the visit to the candy store - once I get particular's I will post those for all -

I don't see any issue - and am available to run chocolates if necessary, (that sounds so bootlegish...) or to don my cab driver hat and give taxi rides to attendees -

I've spoken to Landies in Buffalo and he would be happy to host us for a tour of the operation on Friday May 13th. As we get closer to the date of the conference I will coordinate the actual number of people that would like to partake in the visit and any other relevant information. I'm working on additional tours but haven't gotten hold of the people yet. I will update here as more information is available.

Two slices of Deli Bologna Heat on a flat griddle Place Bologna on slice of bread; add condiments as desired; top off with another slice of bread and enjoy - Not gourmet, but it fills the belly

Sounds wonderful - count me in

So thrilled to see so many people coming - can't wait to see my friends again

Did back the colors in either (or both) with white coca butter?

I vote for Italian

I admit, I'm ignorant to the rules and regulations about crossing the border. I work for the Department of Homeland Security so it appears I'm going to have to do some Customs/Border Patrol research to learn about the ability to take personal things across the border; into and back out of your Great country - I'm not looking to start a discussion about this - just making an observation -

Well, for me, it's do I need to drive the car, or the van? Obviously, I can fit more in the van, but would we have time and/or interest in the equipment I could bring. It's a fun conundrum

Kerry - I know that in the past we started to put up different ideas for topics to discuss, for example you've held small group sessions on tempering chocolate and making/using our own designed transfer sheets - If you'd (or those coming to the conference) would like, I could bring some equipment to do a session/demonstration on caramel making or possibly some other topic of group interest - Regardless of topic, I would just need a little time to be able to prepare and assure ingredient availability Just throwing idea's out there....

Have you tried putting a thin layer of chocolate between the cookie and the caramel? It may act as a moisture barrier between the two (cookie/caramel) and give you a slightly longer shelf life - but moisture migration is going to be an issue.

My Mom used to make a Butterscotch Cake with a Penuche Icing - to this day (and I'm OLD) it's my favorite cake - and I was able to introudce my 4 nephew's to this cake and am proud to say it was while eating this cake that I taught each one of them the proper way to eat cake: Cake first, Frosting LAST.....

Thanks Kerry - I just snagged one of the rooms with a Queen sized bed -

Another trip to Tomric would be great with me - always a fun time. I'm also good with the Hilton Garden Inn - as long as it's clean - I don't care.

There are method's to silk screening transfer sheets - I'm not the expert on that one. There are two "big" industry shows in Atlantic City, NJ (Google The Philadelphia National Chocolate Show) - that show is no where near what it used to be, but, it can be interesting to go to on a semi-regular basis. It was just held the weekend of January 8, next one is in September. RCI holds a conference every year, and I believe there may be a small trade show associated with that (perhaps it's PMCA - my advanced age is preventing me from recalling directly)

Sounds like I need to make a fresh batch and send you some more - which I would be more than happy to do -

This looks Yummy Kerry -

I'm coming into this discussion late - I apologize. In a trip to Cancun several years ago, I discovered Xtabentun (shta-been-toon) a wonderful liquer made from Honey and Anise. I personally think it's amazing. It's a bit difficult to get in the States, but it is available - just google it and a couple of internet dealers will pop up. It's not very expensive, but, it's delicious. On our last trip to Mexico, I kept the bartenders busy making Pina Colada's with both Rum and Xtabentun. We ended up calling it a Mayan Colada

I make the majority of my truffles using polycarb molds - a dome shaped mold with different decorations for each piece - but, you must first coat the mold with chocolate, allow it to cool, pipe in the center and then cap - Because of the ingredients in a center, they would not release from the mold if you just piped the ganache directly into a mold - maybe a silicone mold - I haven't tried that...

I agree with Lior - I try and suck up as much as I possibly can - the problem is that I think I'm so old my brain is reaching it's capacity - I find I have to write down the simplest chores these days and my wife keeps telling me if my head wasn't attached I would forget it - obviously I need to find the delete button for brain issues somewhere - Lior - you are NO Amateur - not with the stuff you post pictures of - you put me to shame, that's for sure - I just got Wybauw's new book and have glanced through it - I am finding I really enjoy the technical discussions - knowing what's going on "in" the confection certainly gives me as a AMATEUR confectioner the ability to design and create some unique pieces

So far I've dipped about 15 pounds of toffee, 5 pounds of pretzels, and made my milk chocolate truffles (buckeyes, tiger tails, caramels, plain milk, orange, s'mores, Honey pots (see Grewling) - probably a couple I've forgotten). Next up is the dark chocolate - finish up with a few white chocolate and will fit in the bark in between - I should take some pictures before I get to crazy - oh yeah, one more thing to add to my growing list....eeek

Thank you Lior -

I did each piece by hand and put that piece on a tray with almonds sprinkled on the tray - then, coat the top side with nuts - so, that way, both sides get a full dose of almonds...